Reviewed: Feb. 20, 2009

Made this for my husband who remembered it from his childhood. It was exactly what he was looking for. We loved it. A nice non heavy cake. Thanks for the recipe!

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Lieuvena

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2009

This cake is divine! Everyone loves it! I like to put some of the mandarin oranges in the icing as well as the pineapple. Also, I double the icing recipe that way I can generously icing and if there is leftovers we just eat it out of the bowl!!!!

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BRANDYDUNNIGAN

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Reviewed: Feb. 3, 2009

A big hit at our Super Bowl Party! After wings and chips and chili etc, everyone was in the mood for a lighter dessert. To those who had trouble with the frosting: make sure you take the time to drain the pineapple and keep the frosting in the refrigerator until you need it (and after frosting). Thanks for a great recipe!

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Cristina

Cooking Level: Intermediate

Living In: Meridian, Idaho, USA

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Reviewed: Jan. 17, 2009

Really moist cake and the icing was perfect! My husband doesn't like icing usually because it's too sweet, but he loved this. I used a can of oranges instead of pineapple for the icing.

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TiffanyMD

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Reviewed: Jan. 14, 2009

Wonderful cake recipe! I didn't have the right of cool whip on hand (1/2 the amount) but the icing turned out very good, thicker though.

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TrialByFire

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Reviewed: Dec. 26, 2008

This recipe has been a family holiday staple for as long as I can remember. It's great after it's first made but even better after it's been in the fridge over night - - there was never any left to throw away!

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Robin B

Cooking Level: Expert

Home Town: Aulander, North Carolina, USA

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Reviewed: Dec. 5, 2008

This is my husband's favorite cake and it simple to make and practically fool-proof...It's very good and not heavy like some other cakes I have had...

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StephanieR

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Reviewed: Nov. 30, 2008

I made this for my son's first birthday, and it was a hit with everyone! I used a pineapple cake mix and sprinkled coconut on the top for garnish. Be sure to drain the pineapple thoroughly and refrigerate the cake after frosting.

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GOOEYDAY

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Reviewed: Nov. 29, 2008

A good light cake. Will keep in my recipe box.

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Shea

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Reviewed: Oct. 30, 2008

This is my brother and I's favorite cake! I have to make it every year for his birthday, and if he had the chance I'm sure he would eat the entire thing all by himself. It tastes even better when it has been in the fridge for a day.

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Heather

Cooking Level: Beginning

Living In: Madison, Wisconsin, USA

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Reviewed: Oct. 14, 2008

No other words but "SIMPLY DELICIOUS"..this cake is awesome. It is so moist from the madarin and the pineapple whip cream frosting is light, airy and not real sweet. My family just loved this. IN fact I made one for a family gathering it was gone in minutes and I had to make 2 more the same night. Which reminds me - it is a quick and easy recipe!!!

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kac2research

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2008

Every single time I make this it gets lots of compliments!

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chefsassyd

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Elk Grove, California, USA

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Reviewed: Oct. 2, 2008

This is always a family favorite, I have been making this for years but last night I decided to make it a bit "healthier" and it really turned out GREAT. I used fake eggs, sugar-free pudding, low sugar cake mix, fat free cool whip, 1/2 canola oil 1/2 applesauce. I also used 2 - 8 x 8 pans and froze one for later, put 1/2 the topping in the frig for later as well.

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jomist3

Cooking Level: Expert

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Reviewed: Sep. 27, 2008

Love this cake. So light tasting. For the person who had the problem with the icing running down, you have to make sure to really drain the pineapple and let the pudding thicken the mixture before you spread it on. Also, once cool whip gets liquidy, it won't get fluffy again so you have to be careful not to leave it out for too long.

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YAUVRU

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Reviewed: Aug. 16, 2008

I made this for a baby shower and it was a huge hit. SOOO moist and delicious, and not too heavy. Love it!

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JESSERS11581

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2008

If using dark coated non-stick cake pans, reduce cooking time by a few minutes. If cooked the full recommended cooking time, the cake will turn out dry. Put a generous amount of frosting/filling in between layers.

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L Alexander

Cooking Level: Intermediate

Home Town: Summerville, South Carolina, USA

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Reviewed: Jul. 21, 2008

very good!

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lusciouslisa119

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Reviewed: Jul. 20, 2008

Just made this yesterday for the first time. I followed the recipe EXACTLY and it turned out AMAZING! SOOOO moist and fluffy and creamy. My hubby and kids went crazy for it. This one is definitely going in my recipe box!

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cookingintheuk

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Jul. 19, 2008

I've made an nearly identical variation of this recipe. I used cream cheese instant pudding instead of the vanilla. Another varation is to use Orange cake mix in place of the yellow cake mix.

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